Barley Free Cilantro Mint Chutney
Bright, herby, and punchy with lime, this fresh green chutney is the kind of condiment that makes everything it touches taste more alive. Cilantro and mint come together in the blender with garlic, ginger, and a splash of coconut aminos for a sauce that's layered, vibrant, and deeply satisfying. The coconut aminos add a subtle savory depth without any grain-based soy sauce, which makes this a smart swap for anyone navigating grain sensitivities — no hidden fermented barley or wheat to worry about. A squeeze of fresh lime juice keeps the whole thing bright and balanced, while a touch of honey rounds out the edges if you want a slightly sweeter finish. It blends up in under a minute and keeps in the fridge for a few days, so you can drizzle it over grilled meats, stir it into yogurt, or use it as a dipping sauce all week long. Simple, clean ingredients and zero fuss — this is the kind of recipe you'll find yourself making on repeat.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh mint leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 1 tsp fresh ginger, peeled and roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 2 tbsp water, plus more as needed
- ¼ tsp fine sea salt, or to taste
- 1 tsp honey (optional)
Instructions
- 1
Combine the cilantro, mint, garlic, ginger, lime juice, coconut aminos, and 2 tbsp water in a blender or food processor.
- 2
Blend on high, scraping down the sides with a rubber spatula as needed, until the mixture is smooth and uniformly green with no large herb pieces remaining, about 30–45 seconds. Add water 1 tbsp at a time if the blender stalls or the chutney is too thick to blend smoothly.
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